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Japanese kitchen knives are light-weight and have sharp edges. You would not hack at bone with them as even though they are extremely sharp, they are brittle, just like a samurai sword and are usually produced by layering steel just like swords. Santoku k

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Donnerstag, 22. August 2013, 22:43

Japanese kitchen knives are light-weight and have sharp edges. You would not hack at bone with them as even though they are extremely sharp, they are brittle, just like a samurai sword and are usually produced by layering steel just like swords. Santoku k

This knife is able to cut, slice, dice as well as mince up your ingredients very fast which makes it a must have in any self-respecting chef's home. After World War II this trend continued as Japan was banned from manufacturing swords, so the skilled sword makers began make knives for the kitchen to stay employed. This knife is able to cut, slice, mince and dice any ingredients you may have within minutes.

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